Creamy Cauliflower Casserole (Printable view)
Tender cauliflower in creamy cheese sauce with crispy breadcrumb topping
# What You'll Need:
→ Vegetables
01 - 1 large head cauliflower (about 2 lbs), cut into florets
02 - 1 small onion, finely diced
→ Dairy
03 - 2 cups shredded cheddar cheese, divided
04 - 1 cup whole milk
05 - 1/2 cup sour cream
06 - 2 tablespoons unsalted butter
07 - 2 tablespoons grated Parmesan cheese
→ Pantry
08 - 2 tablespoons all-purpose flour (use gluten-free flour for GF option)
09 - 1 teaspoon Dijon mustard
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
→ Topping
13 - 1/2 cup panko breadcrumbs (use gluten-free panko for GF option)
14 - 1 tablespoon olive oil
# Steps:
01 - Preheat the oven to 400°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a boil. Add cauliflower florets and cook for 5 minutes until just tender. Drain well and set aside.
03 - In a medium saucepan, melt butter over medium heat. Add diced onion and cook for 3 minutes until softened and translucent.
04 - Stir flour into the butter and onions, cooking for 1 minute while stirring constantly. Slowly whisk in milk until smooth, then continue whisking for 2-3 minutes until thickened.
05 - Remove saucepan from heat. Stir in 1 1/2 cups cheddar cheese, sour cream, Dijon mustard, garlic powder, salt, and pepper until cheese is completely melted and sauce is smooth.
06 - Add drained cauliflower to the cheese sauce, stirring gently to coat all florets evenly. Transfer the mixture to the prepared baking dish and spread in an even layer.
07 - Sprinkle the remaining 1/2 cup cheddar cheese evenly over the cauliflower mixture.
08 - In a small bowl, combine panko breadcrumbs, Parmesan cheese, and olive oil. Mix well until the crumbs are evenly coated with oil.
09 - Sprinkle the breadcrumb mixture evenly over the casserole. Bake for 25-30 minutes until the topping is golden brown and the casserole is bubbling around the edges.
10 - Remove from oven and let the casserole cool for 5 minutes before serving to allow it to set.
# Expert Advice:
01 -
- The creamy cheese sauce clings to every single floret, turning humble cauliflower into something people actually get excited about eating
- That golden crunchy topping on top creates the most satisfying contrast against the tender cauliflower underneath
02 -
- Drain the cauliflower really well after boiling, because excess water will make your sauce thin and sad instead of thick and creamy
- The sauce will look thin at first but thickens beautifully as it bakes, so do not panic when you pour it over the cauliflower
03 -
- Use freshly shredded cheese because pre shredded cheese has anti caking agents that prevent it from melting smoothly
- Room temperature sour cream incorporates better into the warm sauce without separating